An ACTUALLY quick sourdough bakie recipe


Why

While not coding Dim, or burning discs with data for later use, I often do bake things, since it is much more trustworthy to bake something myself rather than to expect the bakery not to put some shit into the things I am eating. It's basically having open-source food.

For most of the time I was baking stuff I was using the regular yeast ye can buy at every grocery store in the known galaxy, but this solution hath a lot of drawbacks. To name a few:
So, what are the alternatives? Well, there is the yoghurt solution, but thou canst not really bake everything using that (it only worketh for bread as far I'm aware), and the taste is less than desirable.
The other solution is to use a sourdough starter, which is basically thine own colony of wild yeast and of all kinds of bacteria. Sourdough bakies* usually taste much better than their factory yeast counterparts, and they have those characteristical holes inside.

So I made a sourdough. It took me six days to make this usable, and I'm happy with the result. Baker celebrities on YouTube tell thee to move the sourdough to the refridgerator when thou usest it not, but I am not doing that. I bake things every day, so it would only be impractical. Plus, having to feed a starter two times a day is a good lesson on responsibility.

The next step therefore is to make the actual dough, to bake the bakie so to say. And the problem is that most recipes tho'lt (tho'lt [ðalt] = thou wilt/thou shalt) find online take ... TWO FRICKIN DAYS to bake a single bread. Which is unacceptable. Even the "quick" recipes take a whole day - thou startest working on the dough in the morning, and get the bakie in the late evening. That's also unacceptable.

But after many days of trial and error I managed to come out with a recipe for a dough that can be baked in just a couple of hours, and which tasteth deliciously. This is what I shall show in this blogpost of mine.

*a bakie is anything that can be baked. Like a bread, a pizza, buns, etc. I just don't want to iterate that over and over.

What tho'lt need

Here's a list of everything tho'lt need to bake an actually quick sourdough bakie: Thou canst of course use regular monsanto wheat, but I recommend against it. I wonder if they'll sue me for saying that.

Actually doing it

Initial preparations


The first thing tho'lt want to do is to move fifty grams of sourdough (that is, half of the jar) to the bowl. Then set up the scale with the cup of top. Feed both the sourdough in the jar, and the sourdough in the bowl, each with fifty grams of rye flour and fifty grams of tap water. A note that the bowl sourdough should be somewhat stiff, like a real dough. I doubt this matters resultwise, but it certainly helpeth me clean the bowl later on.


Cover the bowl with a towel (so that flies won't get to it) and leave it for two hours. Make sure that it's not too cold in the room the bowl is in.

Making the dough

After the two hours have passed it is time to make the actuall dough.

Pour a bit of warm water into the dough, and mix it therewith until it is a sludge.


Then add 550 grams of spelt flour, ~190 grams of somewhat hot water, and a spoon of salt. Mix all the ingredients until a dough is formed.


Add more flour onto the dough, and work with it this way: flatten it with thy hands, then take one side of the dough, fold it, flatten it again, turn 45 degrees, repeat. Do that while adding some flour until the dough doth not glue to thy hands anymore.


Further steps

Having that done, pull the flattened dough from two opposing sides as strong as thou canst, but without letting it break, and then fold it. Don't flatten it this time. Rotate the dough 45 degrees and repeat. Do that several times, remember not to flatten the dough.


After that put the dough back in the bowl, cover it with a towel and let it do its things for thirty minutes. I recommend putting some flour under the dough lest it shall stick to the bowl anyway.

After that repeat the previous step. Thou mightest notice that stretching and folding the dough is much easier than it was previously. Then put it back into the bowl, cover it with a towel and wait another half-hour.


Repeat the same step for the third time, put it back into the bowl, cover with a towel and leave for another half-hours.
This time however fire up thine oven and set it to 180 degrees Celsius (356 degrees Fahrenheit).

After that final half-hour thou finally hast a dough thou canst bake anything thou likest with. If thou wantest to bake a bread, move the dough into a mold and gently flatten it. If thou wantest to make a pizza, gently flatten it on the stovetop by pulling the dough away from its centre. If thou wantest to make buns, take the dough apart and shape each part into its own little roll.

So the time it taketh to prepare a dough is 3.5 hours.

Baking

Put the stovetop into the oven onto the second lowest rack possible.
Bake the dough for: When baking a pizza thou mightest have to flip the stovetop half-way through the baking if thine oven giveth more heat on the back thereof than on the front.

Conclusion

So, with my recipe it taketh just 4 hours to bake buns, and less than 5 hours to bake a bread or a pizza. That's definitely an achievement, and they do taste deliciously.


Thanks for reading!

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